Moroccan lamb couscous recipe

Following The View from Fez article on hand-rolling couscous, here's the perfect recipe for warming, comfort food now that winter approaches.


For four people, you'll need:

500g lean lamb, cubed
2 onions, chopped
2 garlic cloves, crushed
pinch saffron threads
1tsp ground cinnamon
1/2tsp paprika
1 fresh red chili, deseeded and chopped
1/2tsp ground dry ginger
250g carrots, quartered lengthways
250g small turnips, quartered
250g celeriac, cubed
500g couscous
2tsp olive oil or argane oil
250g courgettes, quartered lengthways
4 tomatoes, skinned and quartered
bunch coriander, chopped
bunch parsley, chopped
40g butter
salt and pepper

First cook the lamb. Put it into a pan with 900ml water or stock, onions, garlic, saffron, cinnamon, paprika, chili, ginger and salt and pepper. Bring to the boil, skim and simmer gently for 30 minutes.

Add the carrots, turnips and celeriac and continue to simmer for 15 minutes.

In a large bowl, drizzle the oil over the couscous with 300ml water, stir and leave to stand for 10 minutes. Add another 300ml water and separate the grains with a fork. Leave to stand for another 10 minutes. Put into a steamer or sieve over boiling water and steam uncovered for about 10 minutes.

Meanwhile, add the courgettes, tomatoes, coriander and parsley and cook for around 5 minutes until the lamb and vegetables are tender.

Fork through the couscous to separate the grains and turn onto a large, warmed serving plate. Dot with butter and season. Form into a mound with a well in the centre, and, using a slotted spoon, place the lamb and vegetables into the well. Pour some cooking liquid over, and serve the rest separately in a warmed bowl.

See all The View from Fez Moroccan recipes here: Moroccan Recipes

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